Alma record. (Alma, Mich.) 1878-1928, 1887-09-09
DOM STiC HINTS.
LEMON PIE.

The grated rind and juice OF two
lemons, two which add four eggs ire
serving the whites of two) beaten with
two cups of sugar and one tablespoon
full of butter. Then take two table
spoonfuls OF flour, mixed with little
water. add to il one cup Of water and
stir into it the other ingredients. The
whites Of the two eggs beaten with two
tablespoonfuls of sugar frosts the tops.
This makes two pies.
CHARLOTTE Russo.
Take two pnts of rich milk and
soak threefourths of package OF gela'
tine N il. Make custard OF a quart OF
m Tx. one pound of sugar and the yolks
Of eight eggs, add the gelatne and two
teaspoonfus extract of vanilla. When
it begins to CONCEAL stir in it quar-,
of rich cream whipped to froth. Line
a mould with stale sponge cake; set on
ice.
CREAM COOKIES
One cup sour cream, one cup sugar,
one teaspoonful soda and one of cream
tartar, with teaspoonful lemon juice,
very little grated nutmeg and two
tabesooonfuls caraway seed. Mix
lightly and roll out AS soft as possible,
using just flour enough to keep them
from stick ne to the board.
SPONGE CAKE.
Three eggs well beaten, one and one
| Il g. n
cream of tartar, IN one cup sfted flour.
Dissolve one-half tcaspOonfnl soda IN
one-half cup cold water, add one cup
flour; beat each thing after putting
in one minute. Flavor with lemon.
Bake in a moderate oven.
CURRENT PIE.
One teacupful mashed currants
(canned ones will do, though fresh
ones are better, one teacupful of
sugar, two eggs, two tablespoonful OF
flour and one teacupful of cold water;
bake with one crust. Make a frosting
of the whites of eggs and spread on
top when done.
APPLE TAPIOCA PUDDING.
Soak a small cup of tapioca for
few hours in warm water, pare six or
ght good apples, core them whole,
fill the cavities tn sugar. a little but
ter grated nutmeg or liquid fiavoring,
pour the III xture around the apples
and bake an hour. Sauce, sweet
cream and sugar.
HARD SAUCE
One large cup Of powdered sugar
whipped to cream with two table
spoonfuls Of butter. one spoonful OF
currant Jelly beaten in well. and rs
much cinnamon as will lie on half
dime When mixed, heap on q saucer
or glass dish, and set in q cool place
to harden. a
GoOsEBERRY PUDDING.
Make paste of flour and beef sues
chopped fine, five well beaten eggs,
half a nutmeg grated, a little ginger
or spice and some salt; roll out the
paste, put it into cloth. ill i with
gooseberries and sugar and let it DO !
three hours. This is All English recipe.
EGG oMELETTE.
One pint rich sweet cream. thee
tablespoonful flour, three eggs well
beaten, alf-tablespoonful salt and
pepper. Stir flour and milk smoth.
add the eggs. Melt large spoonful
butter in baking pan, pour in and
bake twenty minutes.
GoosEBERRY TARTs.
Prepare a pie paste, rs light rs con-
venient, cover the bottom of it with
powdered sugar, then place alternstsly
layer of pckled and washed goose
berries and one of sugar. Bake it three
quarters of an hour.
CORN CAKE.
Two cups of Indian meal, two cup.
of cold water or milk, one half cup OF
flour, one-half cup of sugar, one ogg
two teaspoonfuls cream Of tartar. one
teaspoonful soda.
MEAT BALLS.
Take cold roast beef and chop fiaa
season with salt. pepper and sage, put
in one egg, make into little balls and
fry in butter or dripp.ngs
CUP CAKE.
One cup Of sugar. one tablespoonful
OF butter. one cup of milk, one cgg.
three cups of -four. one ieasp. oniul
baking powder.
COOKIES.
Two cups OF sugar, two eggs ose cup
OF butter, one-half cup OF sweet milk,
one teaspoonful OF soda.